Taste Compounds and Biofunctional Activities of the Sandy Beach Clam Hydrolysate for the Shellfish Flavoring Condiment

ABSTRACT

Sandy beach clam meat was hydrolyzed with proteases (Alcalase and Flavozyme) for the manufacture of a natural flavoring condiment. The optimal conditions for the enzymatic hydrolysis of the shellfish meat via the response surface methodology were: temperature, 54.7°C; pH, 5.9; time, 45 h. The total amino acid content of the shellfish hydrolysate was 9,218.8 mg/100 g and consisted mainly of glutamic acid, aspartic acid, glycine, arginine, lysine, and leucine. Nucleotides and their related compounds of the shellfish hydrolysate consisted mainly of adenosine diphosphate (0.86 mg/100 g), adenosine monophosphate (11.24 mg/100 g), and inosine (49.03 mg/100 g). The shellfish hydrolysate resulted in three protein peaks in the Bio-Rad P2 gel chromatography pattern. The antioxidant activity was highest at Peak 1 (64.67%), followed by Peak 2 (27.48%) and Peak 3 (16.67%); whereas the angiotensin I-converting enzyme inhibitory activity was highest at Peak 3 (67.27%), followed by Peak 2 (6.14%). Antitumor activity was highest at Peak 1 (18.77%), followed by Peak 2 (8.75%). All the sensory attributes of the shellfish condiment were scored highly. Therefore, the sand beach clam hydrolysate can be commercialized as an ingredient of a natural flavoring condiment or seasoning.     

Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment

ABSTRACT

Active nonvolatile taste active compounds—including free amino acids, flavor 5?-nucleotides, lactic acid, succinic acid, and four kinds of inorganic ions in dried Sha-chong (Sipunculus nudus)—were analyzed. The results were then used to calculate taste activity values (TAVs) and equivalent umami concentration (EUC) to evaluate their potential contributions to depth of flavor. Our results showed that the total free amino acid content of dried Sha-chong was 56.62 mg/g; glycine, arginine, and alanine as the major free amino acids, accounting for more than 76% of the total free amino acids; 5?-adenosine monophosphate (AMP) and 5?-inosine monophosphate (IMP) were the main flavor 5?-nucleotides (128.8 and 121.0 mg/100 g); guanosine monophosphate (GMP) was present in a small amount, only 14.6 mg/100 g. Eight amino acids—especially Gly, Arg, and Ala,—three flavor 5?-nucleotides, succinic acid, sodium, potassium, phosphate, and chloride ions were of high TAV greater than 1. The EUC of dried Sha-chong was 49.12 g MSG/100 g, which meant that the dried Sha-chong has a strong umami taste and is suitable for use as umami condiment.     

Antioxidant Properties of Scomber japonicus Hydrolysates Prepared by Enzymatic Hydrolysis

The antioxidant properties of the Pacific chub mackerel (Scomber japonicus) muscle protein hydrolysates prepared by enzymatic hydrolysis were investigated. After enzyme hydrolysis at 50°C for 60 min, more than 80% of the S. japonicus muscle protein was hydrolyzed. The highest 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (71.69%) occurred in whole muscle protein hydrolysates treated at 50°C for 30 min with Protamex, and the highest 2,2?-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) radical-scavenging activity (95.39%) was observed in white muscle protein hydrolysates treated at 50°C for 30 min with Neutrase. The highest superoxide dismutase (SOD)-like activity (32.84%) was recorded in white muscle protein hydrolysates treated at 50°C for 120 min with Protamex. Changes in the molecular weight distribution of S. japonicus muscle proteins after enzymatic hydrolysis were observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). A robust and a convenient enzyme hydrolysis technique for obtaining S. japonicus muscle protein hydrolysates with useful biological activities, within a short time (<2 h) is proposed.     

Structural Changes,Volatile Compounds and Antioxidant Activities of Maillard Reaction Products Derived from Scallop (Patinopecten yessoensis) Female Gonad Hydrolysates

In order to improve the utilization of scallop byproducts, scallop female gonad hydrolysates (SFGHs) were prepared using alcalase and ribose at a mass ratio of 1:2 and pH 7.0 (95°C, up to 12 h) to develop heterogeneous Maillard-type antioxidant and flavor compounds. The formation of Schiff’s base as well as modification of the amide bands in Maillard reaction products (MRPs) were investigated using ultraviolet–visible, fluorescence, and Fourier transform infrared spectroscopy. The significant decrease of amino acid residues explained the strong Maillard reactivity of SFGHs. MRPs with enhanced ABTS⁺ radical scavenging capacity over SFGHs promoted the survival of HepG2 cells treated with hydrogen peroxide. Moreover, 19 new volatile compounds were produced by the reaction of SFGHs with ribose. These results suggest that SFGHs–ribose MRPs can be potentially used as antioxidants with flavor properties.

Abbreviations: SFGs: scallop female gonads; SFGHs: scallop female gonad hydrolysates; ABTS: 2?2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); BHT: butylated hydroxytoluene; Trolox: 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid; MRPs: Maillard reaction product; H₂O₂: hydrogen peroxide; HS-SPME/GC/MS: Headspace solid phase micro-extraction/gas chromatography/mass spectrometry.     

Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children

ABSTRACT

Malnutrition in children is a current global burden. A common snack for children is biscuits prepared from cereals. However, these types of biscuits have low protein content. Therefore, producing healthier biscuits enriched with essential amino acids (EAAs) and other micronutrients is of great interest to researchers and manufacturers. In this study, biscuits produced from low gluten wheat flour fortified with sturgeon fillet powder (SFP) in various mixing ratios (100:0, 95:5, 93:7, and 90:10, respectively) were investigated. The results revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (6.77 ± 0.06–7.65 ± 0.06), protein (13.23 ± 0.35–17.12 ± 0.02), fat (15.57 ± 0.18–15.85 ± 0.25), ash (0.84 ± 0.07–0.92 ± 0.06), spread ratio (14.0 ± 0.92–14.33 ± 0.21), and hardness (2,057.90 ± 28.33–3,089.02 ± 51.53). Total amino acids were 6.91, 9.34, 10.32, and 10.58; and EAAs were 2.43, 3.97, 4.48, and 4.22 g/100 g for 0%, 5%, 7%, and 10% SFP, respectively. Leucine was the major amino acid with 5% and 10% SFP, while methionine was the major amino acid with 7% SFP. Fungal counts were not observed, and quality indices were below the maximum acceptable limits in the products. Biscuits supplemented with 7% SFP showed the highest sensory evaluation score. Overall, the inclusion of 7% SFP could produce protein enriched cereal-based fortified biscuits with acceptable sensory and quality attributes and ultimately could insure effective fish utilization and solve malnutrition problems.     

Preparation and Characterization of Protein Hydrolysates From Little Loligo Squid (Uroteuthis chinensis)

Research on the little loligo squid (Uroteuthis chinensis) protein hydrolyzed by papain and Flavourzyme and characterization of hydrolysates was carried out in this article. The optimum hydrolysis conditions of papain were obtained by orthogonal experiments, and the influence factors on the degree of hydrolysis such as enzyme/substrate ratio, hydrolysis time, pH, and temperature were investigated. The effect of Flavourzyme on the degree of hydrolysis was also studied. The characteristics of freeze-dried hydrolysates such as yield, moisture, nitrogen recovery, molecular mass distribution, and amino acid composition were determined. The results showed that papain and Flavourzyme could hydrolyze the little loligo squid protein efficiently, and the degree of hydrolysis was up to 25.82% under the optimum hydrolysis conditions. The average molecular mass of hydrolysates obtained with papain and Flavourzyme was 1,246 Da, and the low molecular mass peptides were the main fraction of hydrolysates. The yield, moisture, and nitrogen recovery of freeze-dried hydrolysates was 19.8, 4.4, and 74.2%, respectively. Compared with suggested patterns of amino acid requirements by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO), the hydrolysates of the little loligo squid had high nutritional value, and was a potential nutritious supplement used in various food products.     

仿刺参性腺酶解过程风味变化

生物酶解是提高水产品蛋白质利用率的有效手段，且酶解过程往往伴随肽类、氨基酸、小分子挥发性成分等的生成或反应，进而引起酶解液风味变化。仿刺参(Apostichopus japonicus)性腺富含蛋白质和多种功效成分，具有良好的开发利用前景。为探究仿刺参性腺酶解过程中蛋白质和风味的变化规律，采用中性蛋白酶对其进行酶解，对酶解过程中可溶性蛋白质、氨基酸态氮、游离氨基酸组成、挥发性成分的变化情况进行了检测分析。结果显示，仿刺参性腺匀浆液中可溶性蛋白质和氨基酸态氮的初始含量分别为1.14和0.15 g/100 g，可溶性蛋白质在酶解前30 min内迅速增加，之后基本保持不变，氨基酸态氮含量在前90 min内随时间延长而逐渐增加，90 min后略有下降，90 min时水解度最大，达43.66%。随着酶解时间的延长，酶解液的鲜味有所增强，腥味减弱，甜味和苦味也略有增强。酶解后游离氨基酸含量显著增加(P<0.05)，其中，呈鲜味的谷氨酸含量最高，其次为呈甜味的甘氨酸和丙氨酸。仿刺参性腺酶解过程气味发生明显变化，烃类种类和相对含量均明显增加，二甲基硫醚含量显著降低，这可能是酶解液腥味减弱的主要原因     

Enzymatic Hydrolysis of Catfish (Pangasius hypophthalmus) By-Product: Kinetic Analysis of Key Process Parameters and Characteristics of the Hydrolysates Obtained

In this study, kinetic evaluation of enzymatic hydrolysis of catfish (Pangasius hypophthalmus) by-product meat was conducted. The effects of key factors such as type of proteases (neutrase, papain, and bromelain), enzyme to substrate ratio (E/S), substrate concentration, and extent of hydrolysis on process efficiency, properties and functionalities of hydrolysates were evaluated. The results demonstrated that, for catfish shredded meat, bromelain and papain had higher affinity than neutrase. Kinetics parameters V_m and K_m of neutrase, papain, and bromelain were 4.486, 9.060, and 18.249 μM/min and 35.433, 6.582, and 7.034 g/l, respectively. Optimal E/S ratios of neutrase, papain, and bromelain were estimated to be 0.92, 2.76, and 3.31 mg/g. At optimal E/S, the highest possible substrate concentrations were found to be 108.4 g/l for neutrase, 36.2 g/l for papain, and 135.8 g/l for bromelain. Both kinetics study and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that bromelain and papain had higher proteolytic activity toward catfish protein than neutrase. A significant increase in antioxidant activity of hydrolysates was observed with neutrase and papain hydrolysate, but not with bromelain. The results could be helpful for industrial processors to develop an efficient process for catfish by-product valorization.     

Comparative Variations of Extractive Nitrogenous Components and Quality in Fresh Muscle and Dried Product of Rabbitfish (Siganus fuscescens) in Taiwan

ABSTRACT

Variations in the level of quality and extractive nitrogenous components were investigated in the fresh muscle and commercial dried products of rabbitfish Siganus fuscescens collected from Penghu, Taiwan. The respective freshness quality for fresh muscle is as follows: trimethylamine oxide (TMAO), 29.50 mg N/100 g; trimethylamine (TMA), 2.30 mg N/100 g; NH₃, 6.61 mg/100 g; total volatile basic nitrogen (TVBN), 13.32 mg/100 g; aerobic plate count, 1.53 log CFU/g; and K-value, 28.80%. The respective freshness quality for dried products is as follows: TMAO, 43.44 mg N/100 g; TMA, 25.56 mg N/100 g wet wt.; NH₃, 52.00 mg/100 g wet wt.; TVBN, 149.98 mg/100 g; aerobic plate count, 4.16 log CFU/g; and K-value, 89.73%. The major fatty acids in the fresh muscle and dried products are C16:0, C18:1 n-9, C18:0, C16:1 C22:6 n-3, and C22:5 n-3. The major nucleotide compound is inosine 5?-monophosphate (IMP) in the fresh muscle (68%) and hypoxanthine (Hx) in the dried products (79%). The level of total free amino acids in the dried products shows significant variation depending on the processing method of the plants.     

Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction

ABSTRACT

Collichthys niveatus (C. niveatus) is an abundant but underutilized fish species caught in China. In this study, flavor properties of the Maillard reaction products (MRPs) obtained from C. niveatus protein hydrolysates were determined. The optimized fish protein hydrolysates were prepared using commercial Alcalase, and the optimum values of temperature, pH, and enzyme/substrate ratio were 55.6°C, 8.7, and 1.03%, respectively. In addition, the volatile compounds of the MRPs were evaluated using headspace solid–phase microextraction combined with gas chromatography mass spectrometry. A total of 80 volatile compounds were separated and identified. Priazines, alcohols, and aldehydes were the major flavor contributors to the aroma of the MRPs (accounting for 38.86, 9.21, and 8.23%, respectively), while pyrazines were the most abundant group of volatile compounds present, with 2,5-dimethyl-pyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine being found in highest quantities (19.83, 5.81, and 5.70%, respectively). Other components—including alcohols, aldehydes, furans, ketones, and esters—were also identified in the MRPs. This study provides a systematic strategy for marine products processing and volatiles characterization. The results point to the information in the volatiles from the MRPs of protein hydrolysis from C. niveatus and pave the way for full utilization of this species.     

Anti-Inflammatory,Antioxidant, and Antimicrobial Effects of Underutilized Fish Protein Hydrolysate

Antimicrobial, anti-inflammatory, and antioxidant activities of protein hydrolysates from Argentine croaker (Umbrina canosai) protein isolate (CPI) or Argentine croaker myofibrillar protein with different degrees of hydrolysis (DH: 10–20%) prepared using Alcalase or Protamex were determined. Results showed that an increase in the DH resulted in higher content of hydrophobic and aromatic amino acids (AAAs) and in a decrease in molecular weight (MW) distribution for all hydrolysates obtained. Furthermore, the enzyme and raw material used influenced the amino acid content and MW determined. Hydrolysates from CPI with a 20% DH by Alcalase had higher 2,2?-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity, metal chelation, and ferric-reducing antioxidant power (p < 0.05). All hydrolysate samples decreased the pro-inflammatory capacity. In all the evaluated microorganisms, only seven were inhibited, most being Gram-positive. Alcalase was found to exert a considerable influence on antibacterial activity. These hydrolysates are an alternative as natural antimicrobials, anti-inflammatory, and antioxidant compounds.     

Optimization of Hydrolysis Conditions for Production of Angiotensin-Converting Enzyme Inhibitory Peptides from Basa Fish Skin Using Response Surface Methodology

ABSTRACT

Basa fish skin free from fat and noncollagenous proteins was hydrolyzed by different proteinases to produce angiotensin-converting enzyme (ACE) inhibitory peptides. Protamex hydrolysates were found to have the highest ACE inhibitory activity. Response surface methodology (RSM) was applied to optimize the hydrolysis conditions of Protamex—including enzyme-to-substrate ratio, hydrolysis time, and solid (fish skin)-to-liquid (water for hydrolysis)—at a temperature of 50°C and a pH of 7.0. The mathematical model demonstrated a good fit with the experimental data. An enzyme-to-substrate ratio of 6,108 U/g, a hydrolysis time of 1.24 h, and a solid-to-liquid ratio of 1:8.05 g/mL were found to be the optimal conditions to achieve the highest value of ACE inhibitory activity. The IC₅₀ of the hydrolysates for ACE inhibitory activity was 1.417 mg/mL under these conditions.     

Influence of Different Hydrolysis Processes by Trypsin on the Physicochemical,Antioxidant, and Functional Properties of Collagen Hydrolysates from Sphyrna lewini,Dasyatis akjei,and Raja porosa

ABSTRACT

Acid soluble collagen hydrolysates from the cartilages of Sphyrna lewini, Dasyatis akjei, and Raja porosa on different hydrolysis conditions by trypsin were prepared and named as S, D, and R, respectively. The hydrolysates (S1, D1, and R1) obtained from hydrolysis in pH 2.5, 3 h, 37°C presented wonderful foaming and emulsifying capacities, caused by their high average molecular weights (AMWs), high degree of Pro and Lys hydroxylation, and imino acid contents (17.1, 15.3, and 14.1%). At the concentration of 0.1% (w/v), the foaming capacities of S1, D1, and R1 were 104.75 ± 2.57, 63.87 ± 2.73, and 76.87 ± 2.02%; and the emulsifying activity indexes of them were 116.07 ± 1.89, 91.04 ± 1.79, and 123.85 ± 2.14 m²/g, respectively. Conversely, hydrolysates (S2, D2, and R2) obtained from hydrolysis in pH 7.8, 3 min, 37°C exhibited strong scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (EC₅₀ 0.568, 0.680, and 1.634 mg/mL), hydroxyl radical (EC₅₀ 0.253, 0.376, and 0.438 mg/mL), and moderate reducing power (0.0465–0.4702 at the concentration of 5 mg/mL), due to their low AMWs. The results indicated that S1, D1, and R1 could be used as emulsifiers and foaming agents, and S2, D2, and R2 could be used as natural antioxidants in food systems.     

Characterization of Collagen Enzymatic Hydrolysates Derived from Lizardfish (Synodus fuscus) Scales

Acid soluble collagen was extracted from the scales of lizardfish and characterized with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and amino acid analysis. After 8 h of collagen hydrolysis, hydrolysates had an estimated degree of hydrolysis (DH) from 4 ± 0.05 to 25 ± 0.63% (p < 0.05). All hydrolysates had angiotensin converting enzyme inhibitory and antioxidant activity. These activity levels showed little change after treatment with gastrointestinal proteases. Results indicated that the lizardfish by-products may be improved by enzymatic treatment with acid-soluble collagen from lizardfish scales.     

Optimization of Protein Recovery During Hydrolysis of Yellowfin Tuna (Thunnus albacares) Visceral Proteins

Protein hydrolysates were prepared from yellowfin tuna viscera using Alcalase®. Response surface methodology (RSM) was applied to study the effect of independent variables, enzyme activity, temperature, and time on the protein recovery (PR) as the response. The coefficient of determination (r² = 98%) was satisfactory, and the lack of fit test showed a non-significant value for the PR model equation, indicating that the regression equation was adequate for predicting the PR under tested combinations of values. Enzyme activity at 79.9 AU/kg protein, temperature at 59.9°C, and the time of 105 min were found to be the optimum conditions to reach the highest PR (85%). Considerable soluble protein was released with increasing degree of hydrolysis (DH). The yellowfin tuna visceral hydrolysates' amino acids profiles showed high essential amino acids content, although lysine, methionine, and phenylalanine were limited. In addition, the results showed that with increasing hydrolysis time, the amino acids increased. Yellowfin tuna visceral hydrolysates were rich in flavor amino acids which can be used as a taste enhancer.     

Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout <Emphasis Type="Italic">Oncorhynchus mykiss</Emphasis> by-products

Fishery by-products can be better utilized following enzymatic hydrolysis treatment to produce fish protein hydrolysates (FPH) with potentially enhanced interface-stabilizing properties (e.g. functionality). The production of FPH could be accelerated through the application of rapid heating methods [e.g. microwave-assisted heating (MW)] rather than slower conventional heating (CH) treatments. The objective of this study was to investigate the effects of microwave heating during enzymatic hydrolysis on the functionality and antioxidant properties of FPH. Trout by-products were hydrolyzed with Alcalase at an enzyme substrate ratio (E:S) of 0.5, 1.7, and 3.0% (w/v), respectively, for 3, 5 and 15 min using a microwave system (1200 W, 20% power with 50% duty cycle at 50–55 °C) and a conventional heating method (water bath at 50 °C). The degree of hydrolysis and protein solubility was higher (P < 0.05) for the MW-FPH than for the CH-FPH. MW-FPH at 5 min (0.5% E:S) demonstrated higher (P < 0.05) emulsifying activity and emulsion stability than CH-FPH with the same treatment. Foam capacity and stability were also greater (P < 0.05) for MW-FPH samples that were treated 15 min by microwave-assisted heating (0.5% E:S) when compared to CH. Overall, MW-FPH exhibited higher (P < 0.05) 2,2-diphenyl-1-picryhydrazyl and ferric ion reducing capacity than CH-FPH. We therefore conclude that microwave-assisted hydrolysis is an alternative method to produce FPH with improved solubility, emulsifying activity, foaming properties and antioxidant activity.     

Rheological Behavior of Protein Hydrolysates from Papain-treated Male Gonad of Scallop (Patinopecten yessoensis)

ABSTRACT

In the present study, the rheological behavior of hydrolysates from scallop male gonad hydrolysates (SMGHs) was studied. The hydrolysates were obtained from scallop male gonads (SMGs) using papain. The changes in molecular mass of proteins in SMGHs were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that the proteins of SMGs were significantly degraded after hydrolysis with papain. The degree of hydrolysis reached to 17.8% and 20.8% for SMGHs treated by papain at 300 and 3,000 U/g protein, respectively. The SMGHs exhibited a weak strain overshoot behavior as well as non-Newtonian shear thinning flow behavior. Moreover, the rheological properties of SMGHs possessed a papain dose-dependent manner. These results suggest that SMGHs could be applied as a potential gelling and thickening agent in food formulations.     

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

ABSTRACT

Effects of various proteases were obvious on the amino acid composition, antioxidant activities, and functional properties of enzymatic hydrolysates prepared from sea cucumber viscera (SCV). Alcalase, trypsin, and flavourzyme conferred better antioxidant activities on hydrolysates and endowed them with a higher degree of hydrolysis, coming to 19.08, 32.38, and 15.94%, respectively. For functional properties, neutrase- and flavourzyme-derived hydrolysates showed better foaming properties. Amino acid composition suggested that papain, neutrase, alcalase, and bromelain granted the hydrolysate’s high nutritional quality. The results indicated that SCV hydrolysates could be used in food systems to impart desirable characteristics to products.     

不同养殖水域中华绒螯蟹滋味差异分析

本研究分析不同水域中华绒螯蟹(Eriocheirsinensis)可食率和滋味差异,以期为挖掘消费者不同偏好性的内在原因提供参考.选取阳澄湖、固城湖、太湖和兴化大闸蟹为研究对象,测定可食率、整体滋味轮廓、滋味相关指标.结果显示,太湖蟹可食率最高,雄蟹为(33.08±0.31)％,雌蟹为(37.65±1.09)％;在整体...     

Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology

ABSTRACT

In this study, the degreasing technology using alkaline lipase hydrolysis for Chinese dried shrimp (Acetes chinensis) was investigated, with the purpose of decreasing lipid oxidation during dried shrimp preservation. The salt, moisture, and lipid contents of the shrimp were 6.01, 32.51, and 2.95%, respectively. The optimum enzymatic hydrolysis condition for effective decrease of shrimp lipid was obtained: lipase concentration 40 U/mL, pH 10, soaking time 60 min, soaking temperature 30°C, and shrimp/liquid ratio 1:20 (w:v). Under this optimum condition, the residual lipid of the shrimp was reduced to 2.28%, and the degreasing rate reached 49%. During 30-day preservation, the thiobarbituric acid-reactive substances (TBARS) value (0.185 mg/kg of dried shrimp and 0.131 mg/kg of degreased dried shrimp at Day 30) of degreased shrimp was lower than the shrimp without degreasing, indicating alkaline lipase hydrolysis could effectively prevent lipid oxidation and inhibit oxidative rancidity during dried shrimp preservation.